Apple Galette

Ingredients:
(pastry)
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons granulated sugar
1 cup cold butter, cubed
1 teaspoon vinegar
1/2 cup milk
(filling)
4 large apples; peeled, cored and sliced (or cut into cubes)
1/2 cup butter
4 tablespoons granulated sugar
2 teaspoons cinnamon

Directions:
Preheat an oven to 356 F (180 C).
Line a baking sheet with parchment paper.
In the bowl of an electric mixer combine the flour, salt, and sugar.
Add the butter.
Pulse until the mixture resembles coarse crumbs.
Then sprinkle the mixture with the vinegar and add milk gradually.
Pulse for about 4 more minutes until the mixture becomes smooth.
Place the dough on a well floured surface and form a ball.
If the dough is too sticky keep adding flour.
With a floured knife keep cutting the dough in halves until you have 16 even pieces.
Shape the pieces into balls and put them in a refrigerator (the dough is easier to work with when cooled).
Melt the butter and sugar in a large skillet over medium heat. Stir frequently for about 2 minutes.
Add the apples.
Stir frequently, for about 4-5 minutes, until they just start to turn tender.
Sprinkle with cinnamon.
Toss the mixture gently and cook over medium heat for additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
Place the apples on a plate.
Fold the edges of the dough over the filling in a crimped pattern, leaving the center uncovered.
Gently, but firmly, push down on the crimped edges to help prevent the crust from opening up during baking.
Place the pastry on the baking sheet.
Brush with melted butter.
And bake for about 30 minutes or until golden brown.
Remove from the oven and let cool.